“The Big Mon” Jerk Burger Recipe

“The Big Mon” Jerk Burger Recipe

For this burger recipe I channel my inner Bob Marley to bring a taste of Caribbean vibes to the grill.

I start with 80/20 ground chuck formed into big 1/2 lb burger patties. Each one is seasoned with AP Seasoning (you can use salt & pepper) and my Jammin’ Jerk Seasoning (you can use any jerk seasoning) and grilled directly over charcoal.

Just when the burgers are almost done, I brush the top with a sweet and spicy jerk sauce and let it caramelize over the top.

To keep the island vibes going I also grill fresh pineapple spears that I season with a mixture of dark brown sugar and more jerk seasoning. The grill brings out extra sweetness in the pineapple and gives it a slightly smokey taste.

The pineapple is then chopped and mixed with diced onion, sweet bell peppers, parsley, and cilantro. It’s awesome on this burger; but you can also serve it as a dip, or use it to go along with other dishes as well. (served over grilled chicken or pork chops would be fantastic).

To finish out the Jamaican flavor I kick up mayo to create what I call my Calypso sauce. It’s mayo, ketchup, scotch bonnet pepper sauce, and a few seasonings. This sauce brings the Caribbean heat to the dish but the creamy mayo keeps it in check so you get a little burn. You can use as much or little of the scotch bonnet pepper sauce as you like.

To build the burger I spread the Calypso sauce on the bottom half of a sesame seed bun. It’s topped with lettuce, sliced tomato, and pickles; and then the burger.

For extra jerk flavor I drizzle on a little more jerk sauce and then pile up the pineapple relish on top. Finish it off with a little more Calypso on the upper bun and you have one Caribbean burger that will have you swaying to the Jamaican beats!

Serve it will a cold red stripe beer or a big glass of Rum Punch and it will make your summer better!

“The Big Mon” Jerk Burger

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• Author: Malcom Reed

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Description

1/2 lb burger patties are seasoned with Jerk rub, grilled directly over charcoal and topped with a sweet and spicy jerk sauce. Then served on a bun with a Grilled Pineapple Relish and a spicy Calypso Sauce for a perfect “Big Mon” Jerk Burger. 

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Ingredients

• 2lbs 80/20 Ground Chuck
• 1 Tablespoon AP Seasoning
• 1 Tablespoon Jammin’ Jerk Seasoning
• 1 cup Jerk Sauce *recipe below
• 1cup pineapple relish *recipe below
• 4 Hamburger Buns
• Lettuce, tomato, and dill pickles slices
• Calypso sauce *recipe below

Jerk Sauce

• 1/2 cup Dark Brown Sugar
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Worcestershire
• 2 Tablespoons Jammin’ Jerk Seasoning
• 1/2 cup Ketchup
• 1 Tablespoon Lemon juice
• 1 Tablespoon Water
• 1/2 teaspoon cayenne
• 1/2 teaspoon white pepper

Combine and microwave 5 min stirring 1/2 way through

Pineapple Relish

• 1 pineapple peeled & cut into spears
• 1/4 cup dark brown sugar
• 1 teaspoon Jammin’ Jerk Seasoning
• 1 small yellow onion finely diced
• 1/2 red bell pepper finely diced
• 1/2 orange bell pepper finely diced
• 1 Tablespoon cilantro chopped
• 1 Tablespoon parsley chopped
• Salt & Pepper to taste
• 1 dash cayenne pepper

Directions:

1. Sprinkle brown sugar over pineapple spears, lightly season with jerk seasoning and brown sugar mixture, grill over medium heat until golden brown turning as needed about 20 minutes total.
2. Remove the pineapple from the grill and chop. Place pineapple in a bowl.
3. Add the onion, peppers, cilantro, parsley, season with salt, black pepper, and a dash of cayenne.
4. Stir to combine and refrigerate until ready to serve.

Calypso Sauce:

• 1/2 cup mayo
• 1/4 cup ketchup
• 2 Tablespoons Scotch Bonnet Pepper Sauce
• Dash white pepper, salt, black pepper, and cayenne

Stir and refrigerate for 1 hour

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Instructions

1. Prepare charcoal grill for direct grilling.
2. Divide ground chuck into equal size portions about 1/2lb each. Use a burger press to form the hamburger patties and refrigerate the patties for 20 minutes to keep cool.
3. Season each burger with AP seasoning followed by the Jammin’ Jerk
4. Grill over direct heat for about 6 minutes per side.  During the last few minutes of cooking brush the jerk sauce over the top of each burger.
5. To build The Big Mon burger:  spread Calypso sauce on the bottom bun followed by lettuce, sliced tomato, and dill pickle.  Top with the burger patty and an extra drizzle of jerk sauce.  Add a heaping spoon of pineapple relish over the burger.  Spread a little more Calypso on the top bun and place it on top and serve.

Malcom Reed
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